Ingredients
- 1 pound fresh medium-sized carrots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh herbs for garnish (optional), such as thyme or parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash, peel, and cut the carrots into halves or quarters for even roasting.
- In a large bowl, toss the carrots with olive oil, honey, salt, and black pepper until evenly coated.
- Spread the carrots out in a single layer on the baking sheet and roast for 25–30 minutes, or until tender and caramelized.
- Remove from the oven and gently smash each piece with a fork or potato masher.
- Transfer to a serving dish and garnish with fresh herbs if desired. Serve warm.
Notes
- Substitute maple syrup for honey for a different sweetness profile.
- Use melted butter instead of olive oil for richer flavor.
- Spice it up with ground cumin or smoked paprika.
- Top with chopped toasted walnuts or pecans for crunch.
- Enhance with garlic or lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 7g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
